“I started making this after revisiting the Cottage Pie recipe. The parsnips add a bit of earthy sweetness and tang to the potatoes, making them feel a little lighter and fresher than mashed potatoes alone. For a more classic finish, chives are a great option, but parsley is also very nice if you want to double down on the fresh, earthy vibe.” – April Ferre
Mashed Potatoes & Parsnips
Ingredients
- Potatoes (Russet or Yukon Gold)
- Parsnips
- Butter
- Milk or Half & Half
- Salt
- Fresh Chives or Parsley Chopped
Instructions
- Peel and dice equal amounts by weight of potatoes and parsnips. Make sure to dice both the same size so that they cook at the same rate.
- Combine the diced potatoes and parsnips in large pot of boiling, salted water and cook until tender. Drain.
- Return vegetables to the pot and add butter and milk. Whip the potatoes and parsnips using an electric hand mixer.
- Taste and add more butter or salt as needed. Continue to add more milk as necessary to achieve the desired consistency. It's ok if the mixture isn't entirely smooth; I actually like a few little chunks of parsnips remaining.
- When you are happy with the taste and consistency, add either chopped fresh chives or parsley, as desired.
2025 Recipe – April Ferre